Category Archives: Roasted Vegetables

Loaded sweet potato wedges…

This dish was part of a Mexican feast that I served for lunch last weekend, and it was so good, I’m still salivating about it!!!! 

So although it’s not ground breaking in any way, I’m sharing it for the sheer joy of it 🙂 

It’s basically loaded nachos, but with sweet potato wedges instead of nacho chips. 

I roasted some sweet potato wedges and laid them in a single layer on a large plate; I covered them with some of my mixed bean chilli, made with one of my homemade Mexican chilli sauces; then covered it all with a mixture of grated cheddar and Red Leicester cheeses. That went in the oven for the cheese to melt, then I topped it all with jalapeños, chopped mild green chillies, chopped spring onion and soured cream. 

I can tell you, it didn’t last very long at all!!!! 

Need I say anymore?! 🙂 

I hope you’ve all had a great week and have a great weekend ahead. Now, it’s  Fiesta Friday time…! 

Cauliflower and chickpeas ❤

There are some dishes that stay in your heart, that you never tire of…my marinated cauliflower is one of them…I made it again last week, and this time made my version with added chickpeas, and fell in love all over again!!! (I have to make it in small batches because I know I will eat the whole thing!)

Heavenly!

I’ve learnt from each time I’ve cooked this dish, and I now know to cook it for longer than I did originally. I can’t tell you exactly how long though, I just keep a watch on it. If you can be patience and take it right to the edge, it will reward you with crunchy cauliflower and gorgeous chickpeas 🙂 

A ‘green harissa’ feast..

I recently came across a ‘verbena harissa’ that sounded and looked interesting…so I read the ingredients and created a version of my own…

Look at all that green goodness! I think it worked well, I’m thoroughly enjoying eating it anyway.. My experimental recipe is below.

Yesterday I reheated some leftover roasted vegetables from our Sunday lunch, added some freekeh..

..then spooned over lots of my green concoction and drizzled with tahini..

OMG! Heavenly!! There literally aren’t the words to tell you how good it was! 
So, back to my ‘green harissa’..


Ingredients

Frozen spinach, 6-7 cubes, defrosted & drained 

Frozen peas, defrosted & drained 

Coriander, small bunch

Dried parsley, 1 tbsp

Dried lemon verbena, 2 big pinches 

Preserved lemon, 1 washed & finely chopped

Garlic, 1-2 cloves depending on size peeled

Spices: equal amounts of  cumin, coriander & caraway seeds and star anise, toasted, cooled and ground, then 2-3 tsp added to the mix, you can store any leftovers for future and other uses 

Aleppo chilli flakes, 1-2 tbsp depending on taste

Pinch of salt 

Vegetable OR rapeseed oil, 2-3 tbsp

Lemon juice, 1-2 tbsp as required 

Method

Except for the peas, put everything into a blender and process it to a consistency you like

Remove from the blender and stir the peas in gently by hand

Spoon into a jar and store in the fridge overnight for the flavour to develop

To use: remove from the fridge an hour before use, stir well and use at will!

An attempt at a close up 

What do you think? I hope you think it looks as interesting as it tastes..I’m sharing this with everyone at this week’s Fiesta Friday, co hosted this week by Margy and Anugya..

My BBQ spice mix: all the flavour, none of the sugar…

If you buy any barbecue spice mixes or rubs or seasonings, they will include a smoky element, maybe a spicy element, usually a lot of salt, and pretty much always a HUGE amount of sugar. That mix of flavours epitomises BBQ seasonings, and aids the caramelisation of whatever is being cooked with it. 

If you search up recipes to make your own, you will find a similar story. But by choosing to make your own, you can amend the recipe to suit your tastes and preferences. If I make a barbecue based sauce or marinade for my boys, I will typically use honey or maple syrup, and I use a lot less than recipes suggest…I’ve never made a barbecue spice rub because I just couldn’t get my head round all that sugar, until now…

If you have seen my previous two posts, for my chilli cause and my salsa, you will have seen that I used ground freeze dried pineapple as the sweetnener. It intrigued me whether this could be used in a spice mix in the same way, or would it just burn when cooked? Pineapple caramelises if you grill it, so what would the freeze dried version do?

Well, I’m here to tell you it works very well. So, I introduce MY BBQ spice mix…

The photo above shows the freeze dried pineapple as it comes, plus some that I’ve broken down, as well as the finished mix 

I have so far used this spice mix to flavour a dip (very nice!), I used it as a rub on chicken which I grilled for the boys (thumbs up from both), and today I used it to roast some cauliflower…

I cut the florets into halves and quarters, drizzled with a bit of olive oil, sprinkled with a couple of teaspoons of the spice mix and mixed it all well. I then roasted it at 200C (fan) until it was all nicely cooked and bit crunchy…

And served it on a bed of homous…

What looks like burnt bits isn’t, it didn’t taste burnt, merely crunchy and tasty. I think if I’d cooked it any longer, it would have taken it too far. 
But the fact is, it works! I’m so chuffed 🙂

This is what I mixed..

4 tbsp ground freeze dried pineapple (for my tastes, I could happily use only 2 tablespoons, so you need to experiment)

2 tbsp smoked paprika

1 tsp salt

1 tbsp ground roasted cumin

1 tbsp Aleppo chilli flakes

1/2 tbsp ground black pepper

1-2 tsp cayenne pepper (to taste)

1 tbsp onion powder

1 tbsp garlic powder 

1 tsp dried oregano 

I mixed it all and ground it to a fine mix, but you could keep it more textured if you wish. 

The mix stores well in a sealed glass jar. If it clumps together just break it up before you use it – any mix using garlic powder tends to clump as it’s quite moist. 

The mix of flavours is so good, it’s still not as sweet as store bought mixes would be, because that’s my choice, but you could play with that. Do keep in mind that the pineapple is very sweet, so you may not need as much as you think. 

So, success, I think? What do you reckon…?

I hope that everyone at this week’s Fiesta Friday like my creation 🙂 this week, the lovely Petra and Ai are co hosting, pop over and have a visit…happy weekend!

Parsley and pineapple salsa…but not as you know it…

I couldn’t help myself, I just had to have another play with leafy greens and pineapple for Angie’s Fiesta Friday Healthy Eating Recipe Challenge…Angie stated that the ‘greens’ could be herbs if they were the main element of the recipe, which they are in this case. 

Salsas often call for a pinch of sugar, and, as ever, I never include any in my salsas, so I have no idea what difference it might make to the finished article. The success of using ground freeze dried pineapple in my chilli sauce in my previous post lead me to experiment with it again in a salsa..

And again it worked well, and added a nice finish to the sauce. 

When I first added the freeze dried pineapple to the salsa, it was not completely ground up and remained crunchy, so that as I tried the salsa, it provided shots of sweet crunch, which you might like. After a while, the pineapple dissolved into the salsa and provided a good balance with the vinegar, which was my preference.

I made this today and ate it with roasted sweet potato wedges, roasted tomatoes and cooked peas, with toasted pine nuts..

I make salsa, often along the lines of chimichurri, regularly with bunches of flat leaf parsley, coriander, dill, and whatever else is available; today I only had parsley available. 


Ingredients

Handful of flat leaf parsley, leaves stripped from stalks

2 garlic cloves, peeled 

1 tsp roasted ground cumin

1 tsp dried oregano

2 tbsp apple cider vinegar

2 tbsp olive oil

2 tsp crushed freeze dried pineapple 

Method

Put it all in a small bowl blender and chop to a consistency that you like. If it requires additional liquid, you can add extra olive oil and vinegar, or even a splash of water. 

I’m loving this experimenting, there’s more to come!

Hassleback potatoes..

I’m probably the last person in blogworld to post about hassleback potatoes, but having made them a couple of times this week for my son and his various mates, and watched them scoff them very happily, I thought I’d share it in case it’s useful for anyone over the next few days. I find it a useful way to cook smaller potatoes and create something different, and maybe even a little bit impressive, on the plate..

I also think little ones would also make nice little canapés or buffet bites. 

The best tip I can give you for preparing these, is to sit your potato on a spoon, I used a tablespoon, and slice into them down to the spoons edges, it stops you from cutting all the way through..

Preheat your oven to 200C 

Slice the potatoes, as above, using similar sized potatoes if possible

Place them in the pan and drizzle a little oil over each one; I use rapeseed oil

Sprinkle with a little salt if you like 

Put the in the oven and roast for as long as necessary 

Take out after 20 or so minutes and baste each potato again then put the tray back in

They’ll look like this once they’re done, and you’ll be able to push a sharp knife through the middle.

You can sprinkle with cheese at this point and put them back in the oven to melt it, but to be honest, the cheese pretty much falls off! What stays on is good though..and what falls off creates cheesy wafers in the bottom of the pan..

So, some easy potatoes for the season 🙂

Let me now take the opportunity to wish those of you who celebrate a very Merry Christmas, and happy holidays to everyone. I hope you all enjoy the next few days’ festivities xx 

Now let’s see what everyone’s serving up at this week’s Festive Fiesta Friday..

Perfect roast potatoes 

I’ve posted about making crispy roast potatoes before (then inadvertently deleted all the photos!) and it’s been one of my most visited posts over the years; this is a newly revised version, with only a slight amendment. I use this method week in, week out, it works! 

The best potatoes to use are ‘floury’ potatoes, as opposed to waxy. In the U.K., I use Maris Piper potatoes.

Method:

Preheat the oven to 200C fan.

Peel the potatoes, cut them into even sized chunks, ensuring some flat edges

Place them in a large saucepan and cover with water

Bring the water to the boil then turn the heat down enough for the pot to continue to boil for a good 5 minutes, a bit longer is fine, this is just to par boil the potatoes though, not completely boil them 

Then drain the potatoes and – this is the key – keeping them in the saucepan, hold a lid over the pot and give them a good shake to break up the outsides of the potatoes, basically rough them up a bit

Then leave the potatoes to one side to cool in their own steam. You can leave them for as long or as short a time as you like, they can cool completely or just a bit. 

During this time, pour a shallow layer of oil of your choice – I use rapeseed oil, it’s a lovely light oil and perfect for roasting potatoes – into your roasting tin and put it into the top of the oven to heat up for about 10 minutes

When the oil is very hot, add the potatoes to the pan carefully, I do it one by one with tongs. Be careful not to splash yourself with hot oil

See the roughed up finish?

Then spoon some of the hot oil over each potato

Put the pan back into the top of the oven for 40-60 mins depending on the size of the potatoes

Halfway through, take the pan out and baste each potato with hot oil again, then put them back into the oven

And watch them crisp up 🙂 

Enjoy! 

These will be coming to this week’s Fiesta Friday, are you…?